7 September 2008

After a hectic work week I think we all look forward to a nice leisurely weekend to do as we please. If we choose to go hiking, kayaking or even mountain climbing then we have to be up early but on those days when we can sleep in and have an unhurried breakfast...all the better because these days are few and far between. This Sunday morning I chose to be a sloth and bake a blueberry coffeecake. I did a little catching up with you guys..but then I headed to the beach where I can catch up with my reading. There won't be too many more days when sitting down by the water will be a relaxing way to spend a sunny afternoon...so I had better take advantage of the sunshine and warm days while they are still here.

I got the idea of the blueberry coffeecake from Cathy at Noble Pig who had made a Cooking Light recipe here which looked absolutely delicious. Since I have a freezer full of blueberries... those super heroes of the antioxidant world... I thought this would be a nice way to start the morning and healthy too!! Cathy's recipe called for buttermilk, but who wants to head to the grocery store on a Sunday morning (although you can use regular milk and just add 1 T of lemon juice for almost the same result), so I opted for an old standby recipe that I have. I used my sunflower cake pan too so this really started my day off sunny!!!!!!!Thanks for the great idea Cathy...you made my day!!!!!!!!!!!!!!!

**Upside-Down Blueberry Cake**

2 T unsalted butter, softened1 cup packed light brown sugar2 -1/2 cup fresh blueberries1/2 cup unsalted butter; softened,3/4 cup granulated sugar2 eggs1- 1/2 cup unbleached all-purpose flour2- 1/2 tsp baking powder1/2 tsp salt1/4 cup freshly squeezed lemon juice or orange juice1/3 cup low-fat milk1/2 tsp vanilla extract1 T grated lemon zest*************************Preheat oven to 350 F. Combine 2 tablespoons of the butter and the brown sugar in a small bowl, then spread the mixture evenly in the bottom of a lightly greased 9 inch round cake pan. Spread the berries over the mixture and set aside. Combine the flour, baking powder, and salt in a bowl. Reserve. In a separate bowl, combine the remaining 1/2 cup butter, the sugar, and the eggs, and beat until creamy smooth. Add the reserved dry ingredients, lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean when inserted in the center, 50 to 55 minutes. Remove from the oven, run a knife around the insideof the pan and invert the cake onto the plate, fruit side up. Cool slightly before serving warm.

28 comments:

Getting up on a Sunday morning and baking a cake for breakfast? That's what you call a sloth? Sleeping clear through breakfast and sending the husband out for bagels, like I do...now, that's a sloth! ;)

That's a lovely cake, though. I might be tempted to get up earlier for a slice of that!

There is something abotu upside down cakes that I jsut can't resist - this one looks fab. And lucky you, spending the day on the beach! On the odd occasion that the sun comes out around here I dash to the garden in my bikini because I know it can't last ;-)

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.